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Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

  • About

A vinaigrette is the simplest salad dressing of all and nothing can improve on its effect The ingredients must be of the best quality, as a vinaigrette is not an emulsified sauce but a light amalgamation in which the elements cling only briefly together. Always make vinaigrette fresh for every salad: the habit of making a dressing and keeping it for long periods in a bottle is abhorrent.

A classic vinaigrette contains only wine vinegar, extra virgin olive oil, sea salt and freshly ground black pepper. The variations in flavour come from the type of vinegar used and the ratio of vinegar to oil (I use one part vinegar to four or five of oil). Experiment with different vinegars in combination with different salad leaves.